Aubergine paste and carrot appetizer

Do you want to cook a great vegetarian appetizer for your Halloween party? Then this recipe is just what you need. This eggplant, carrot, and bell pepper paste is tasty, flavorful, and healthy. It is the perfect solution for those who don't eat meat and want to make something veggie and yummy.

Served together with a fresh carrot cut out in the form of pumpkins this starter becomes a thematic Halloween treat.

Your guests will be impressed with this vegetable paste. They will surely like such a creative, light, and appetizing dish. Dipped in a tender aubergine paste the carrot imparts its savoury and deep taste.

So will do the kids. They will eat these bright carrot pieces before you know it. So, you can make some additional portions in advance.

Ingredients:

1 big carrot

1-2 tbsp salt

1 tbsp sugar

3-4 bulb onions

2 cloves of garlic

2 tbsp vinegar (9%)

2 tbsp tomato paste

1/2 kg (1,1 lb) carrot

1 cup of vegetable oil

2 kg (70 oz) aubergine

1 tsp ground black pepper

1/2 kg (1,1 lb) bell pepper

Cooking

Wash a carrot thoroughly and cut it in the form of a pumpkin. Rinse other vegetables carefully. Peel and mince the carrot and eggplant.

Peel and chop bulb onions finely. Saute the onion in a deep pan. Add the vegetable mass and bring it to boil over medium heat stirring it continuously. Pour vegetable oil above and boil the paste over low heat for about an hour. Stir the mass from time to time.

Sterilize glass jars and fill them with the prepared paste. Cork up the jars tightly and cover them with a towel. Leave the jars until they cool completely. You may serve the paste at once or preserve it for winter.

Arrange the carrot ‘pumpkins’ on a serving plate and serve them with the prepared aubergine paste.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for eggplant, carrot, and bell pepper paste? If so, please let us know in the comments below or write us an e-mail.